Butternut Squash Soup - cooking recipe

Ingredients

1 (2 lb) butternut squash
2 tablespoons olive oil
1 large onion, chopped
2 (14 ounce) chicken broth
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder
salt
1/4 cup cream or 1/4 cup half-and-half

Preparation

Cut squash lengthwise and scoop out any seeds. Place on a foiled lined baking pan with the flesh side down. Bake in a 400 degree oven for 1 hour and 30 minutes. Test for doneness and bake additional time if needed.
Allow squash to cool. Scoop out pulp and mash.
In a large saucepan, sautee onion. Add chicken broth, cinnamon, garlic powder and salt. Add squash and cook on low heat for 5 minutes.
Add cream and cook on low for 1 minutes.
Serve and enjoy!